Bill'S Red Beans & Rice

• 2 pounds dried red beans
• 2 pounds smoked pork link sausage
• 2 large onions
• 4 cloves of garlic
• 1 Bay leaf
• Tabasco to taste
• Black and red pepper to taste

1. 1. Cut sausage into one inch rounds and toss in dutch oven or large sauce pan.
2. 2. Turn on burner low under sausage while chopping onions.
3. 3. Stir in chopped onions and minced garlic cloves.
4. 4. Turn up heat but keep below medium and stir occasionally until onions get translucent.
5. 5. While sausage, onions and garlic heat wash the dried beans and remove any foreign matter (stems, small rocks, etc.)
6. 6. Add four to five quarts of water to the pan.
7. 7. Add beans, other seasonings and stir until the water is hot but not boiling.
8. 8. Put the mixture in the refrigerator over night.
9. 9. Three hours before serving heat until boiling then turn to low heat to simmer for three hours. Stir frequently to keep beans from sticking.
10. 10. Serve over white rice.

red beans, pork, onions, garlic, bay leaf, black

Taken from www.epicurious.com/recipes/member/views/bills-red-beans-rice-50027547 (may not work)